[HTML][HTML] Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging
D Batty, L Meunier-Goddik, JG Waite-Cusic - Journal of dairy science, 2019 - Elsevier
Bloomy rind cheeses, including Brie, Camembert, and related varieties, are at high risk of
contamination by environmental pathogens during manufacture and ripening. This risk is …
contamination by environmental pathogens during manufacture and ripening. This risk is …
Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of …
JH Lee, KB Song, EJ Choi, HK Kim, HW Park, HH Chun - LWT, 2019 - Elsevier
We evaluated the efficiency of high hydrostatic pressure (HHP, 100–600 MPa) and 5% red
ginseng concentrate (RGC) supplementation in inactivating foodborne pathogens and the …
ginseng concentrate (RGC) supplementation in inactivating foodborne pathogens and the …
Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics
F dos Santos Gouvea, EHM Walter… - Food Science and …, 2019 - journals.sagepub.com
This study was carried out to evaluate the antilisterial activity of carrot, and the impact of its
incorporation on the carotenoid content in Minas Frescal cheese, combined or not with high …
incorporation on the carotenoid content in Minas Frescal cheese, combined or not with high …